Anyone use this type? I tried this one today and was surprised. It felt very good in my hand while cleaning Trout. I am doubtful it would work well for flounder. I wish it made the Trout taste like flounder
I'm assuming your post is a typo, if not flounder have to be 15 inches to keep.I was actually flounder fishing and caught countless 10-12" trout with one 17" that was lost I guess. Also caught 4 flounder and 3 were 13" and one was 14". IMO a 14" flounder has very little meat on it so I only keep one if it is super fat which I have found to be few and far between.
http://.youtube.com/watch?v=b9GHIf...skin a cat. That goes for fishes tooThat knife looks to be more geared to cutting veges and the like. The height of the blade, the way it curves looks like some variation of a chef's knife. A fillet knife, or boning kinfe, is going to be long and thin, the height of the blade will be about half the size of the handle. The idea is the maneuverablility of the blade while cutting meat so that you can remove the bones. The knife in the picture would work I'm sure, just as a 8" chefs knife would, but it's not ideal for this use. I was always taught to use the correct tool for the job...you wouldn't unscrew a phillips screw with a flat head, if you had both phillips and flat screwdrivers to work with would you?